United States

1995 Best-of-Show, American Cheese Society. Yes, this 3oz. boulet of creamy goodness has been around since 1992 and is still one of the best loved of America’s ripened goat cheeses. Max McCalman’s book, The Cheese Plate, has a photo of this little chevre next to the Chapter title, “What is Cheese?” Dusted with ash, this little chevre is thin skinned, white,...

A Wisconsin original, Brick cheese has a mild taste and pale color. It derives its name from having bricks placed on the curds in order to drain the whey.

Aged cheddar is a type of dense, solid cow’s milk cheese with a flaky texture and complex flavor that becomes more intense as it ages. The term “cheddar” refers both to the cheese type, to the origin of cheddar cheese – in Cheddar on Somerset in the southwest of England – and to the process of creating cheddar cheese. Current lot made 04/23/23

Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar has a sharper taste the longer it matures.

A very hard, aged, dry version of fresh Monterey Jack – delicious and nutty.  Created by accident in 1915, a wholesaler found himself with an over-abundance of fresh Monterey Jack and had to store it for a long time. In order to protect it, he hand-salted each one of the cheeses, a few weeks later, he discovered that the cheeses were fruity and rich in taste. Perfect for cooking...

Aged over 60 days, this semi-soft mild cheese has a silky texture and a sweet, buttery, slightly earthy flavor. Versatile, it melts beautifully to make excellent fondue and great tasting quiche, but it is also a great choice for a cheese tray.

The standard of excellence in Provolone, and the one by which all others are judged. It’s made with whole cow’s milk and aged at least 60 days. Never smoked and never bleached, it won the title of “World’s Best”. It is an excellent melting cheese, and slices without crumbling or sticking to a slicer.

It is a semi-soft, uncooked, pressed pasteurized cow’s milk cheese with a wax rind. Made in small discs, it is a pale, creamy yellow, and has small holes within it’s texture. Bel Paese has a mild, buttery flavor, similar to mozzarella but with more body and tang. A versatile cheese, Bel Paese is suitable for cracker-snacks or as a dessert cheese. It also melts well,...

Soft ripened, with a mild taste and creamy spreadable texture, this cheese is packaged and sealed at its optimum point.

A reduced fat version of Jarlsberg, containing the same wonderful Jarlsberg flavor but with 50% less fat and 30% fewer calories.